Ingredients

1 pound ground chuck, and

1 pound chuck roast chopped into ½ inch stew meat pieces (or shredded pork) (or italian sausage in ½ inch pieces or ground) (or two pounds of chicken instead of red meat - if using chicken consider adding liquid smoke), by frying the meat in the pot and then shredding it with a fork once its cooked through and still moist)

1 large can tomato paste (one small can of paste for each large can of tomatoes)

KC Masterpiece barbecue sauce

Chili powder to taste (some is hotter than others, taste test before adding next four ingredients)

Mexican spice mix (optional depending upon taste of chili powder)

Mexican hot sauce for sufficient heat

Red pepper flakes

1 chopped jalapeno (or save for topping if serving to children)

1 bay leaf

black pepper

sea salt

For toppings:

fresh cilantro

shredded four cheese Mexican blend

sour cream

one bunch green onions chopped

one can colossal black olives sliced

For accompaniments:

tortilla chips

corn bread

guacamole

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Preparation

In large pot or dutch oven:
Brown the meat with some of the chili powder and spices. Then remove meat from pot, reserving the fat and oil to the extent possible. If using lean meat, add enough oil so the meat doesn't stick to the bottom of the pot.
Then add the following and fry in the meat's oil, adding enough butter to supplement: corn till browning, then add celery and green and red peppers, then add onions and garlic and fry till all are soft.
Then add beans.
Then add tomatoes and tomato paste. Add water if not enough fluid.
Once warmed up, add barbecue sauce, chili powder and spices to taste.
Then simmer below bubbling for at least one hour partially covered, stirring occasionally.
(Don't store the soup in the dutch oven, to prevent rusting).
(You can also use a crock pot, by first browning the meat, and then placing all of the ingredients into a crockpot (meat on top), and then cooking according to normal crock pot times.)